Creamy Brussels sprouts

SERVES 4 PREP + COOK TIME 10 MINUTES

Melt 10g butter in a large frying pan; cook ⅓ cup flaked almonds, stirring, until browned lightly; remove from pan. Melt 40g extra butter in same pan; cook 1kg

halved Brussels sprouts and 2 crushed garlic cloves, stirring, until sprouts are browned lightly. Add 300ml cream; bring to the boil. Reduce heat; simmer, uncovered, until sprouts are tender and sauce thickens slightly. Serve sprouts

sprinkled with almonds.